Check out this spin on the classic French dessert. This recipe don’t call for flambéing, but it is nonetheless very good. The whiskey adds a really nice, distinct flavor, though you can also skip adding the alcohol.
2/3 cup milk
1/3 c. flour
pinch of salt
Mix flour and salt in a bowl, and crack the egg in the middle of the pile. Add milk gradually and stir until lump free. Makes 3-4 crepes, depending on the size of your pan. Cook until golden on both sides.
For the sauce:
1 tbs butter
1 cup orange juice (freshly squeezed if possible)
2-3 tbs agave syrup (or maple, golden/other syrup or honey to taste)
Combine above ingredients in a pan, and let simmer and reduce for approx. 5 minutes.
Optional: 2-3 tbs whiskey
Add whiskey to the reduced sauce. Then place the folded crepes (folded into triangles) in the sauce, and heat them in the simmering sauce for about 30-40 seconds. Serve on a plate, with whipped cream, some sauce from the pan. A couple pieces of fresh orange or other fruits/berries. Enjoy!
Additional info: It is also super easy to vary this dish, add more or less sweetener to the sauce as per your liking, and add more or less booze. And in stead of serving with cream or ice cream, serve with yogurt for a lighter option.